Gammon & Apricots

• Grilled gammon and grilled pineapple (usually tinned) is a very popular dish in England.
• Whilst doing some research I discovered that a much older idea is to have apricots with gammon.
• Apricots were very popular in Elizabethan times, when fruit and meat together were often served.
• Apricots in these dishes could have been dried apricots but here I have used tinned apricots halves.
• Apricots in Polish are morela.
• Apricots are from the Genus Prunus and they are drupes – stone fruits.
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• Fruit served with meat is very popular in Poland and I think this dish would be well liked.
• Gammon slices have been used here but this dish could be adapted to use a large piece of ham or gammon.
  

  Ingredients

• A thick piece of gammon per person
• 2 apricot halves (tinned) per person – ones in syrup are the best.

Method

• Grill the gammon on both sides.
• Drain the apricots from their juice/syrup.
• Grill the apricots.
• Serve the gammon with the apricots.
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• This would go well with potatoes & garden peas and/or a cabbage salad.